Mung Bean Hummus
Mung Bean Hummus is a delicious, healthy bean dip that's a great alternative to traditional chickpea hummus. Quick-cooking mung beans blend up silky smooth with tahini, lime juice, and a touch of garlic.
- 2 cups cooked mung beans
- 1/2 cup tahini prefer runny tahini
- 1 medium lime juiced - add more to taste
- 1 clove garlic smashed
- 1 tsp salt more to taste
- 1/2 cup water add one tablespoon at a time
Place the cooked mung beans in the bowl of a food processor, and pulse to break down into a paste.
Add the tahini, smashed garlic, lime juice, and salt, and run the food processor until smooth.
Add water, one tablespoon at a time, until the hummus has reached the desired consistency.
- Nutrition values are an estimate only, and are based on 8 servings.
When making hummus and other bean dips, the garlic flavour tends to "bloom" over time. So if it doesn't taste garlicky enough to you when first made, I urge you to wait an hour and taste it again.
You may want to add more or less lime juice according to taste, so add it bit by bit. Same goes for salt.
Freshly made hummus will last you about five days in the fridge in an air-tight container.
Did you know that you can freeze hummus? Yup, you sure can! Just scoop it into freezer-friendly containers (I usually just use empty cottage cheese containers, but I also love these reusable silicon freezer bags), label it with the date, and it'll last up to three months in your freezer.
Calories: 145kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 212mg | Fiber: 5g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg